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09-11-2013, 10:20 PM
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Join Date: Feb 2011
Posts: 2,345
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Venison Hamburgers
Got a couple BBQ in the next couple days, so I decided to make a huge batch of burgers for everyone, And they turned out to be the best ones I've ever made...
All measurements are approximate and can be down sized for normal meals.
6 pounds ground venison
2.5 pounds bacon
2 pound lean ground beef
4 brown eggs
1 box stove top stuffing
1 large white onion - minced
3 cloves garlic - minced
3 jalapeno - minced
250ml BBQ sauce
100ml worcertshire sauce
50ml liquid smoke
25ml olive oil
salt & pepper
Grind venison, bacon, beef together @ 3 parts venison, 1 part bacon, 1 part beef
Fry onions with olive oil till they start to brown, then add salt n pepper, n jalapenos, and garlic, cook for 5 more min
add the onion mix to pre cooked (and cooled) stuffing and stir
once cooled add that to the meat and mix very well
then mix in 1 egg at a time in till all 4 are well mixed
then add bbq, worcertshire, smoke sauce, and mix again...
I made the burgers 1/3 pound and it seemed to work well
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09-11-2013, 10:27 PM
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Join Date: Jun 2011
Posts: 3,713
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I am suddenly hungry. Sounds delicious.
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There are some who can live without wild things, and some who cannot. Aldo Leopold
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09-11-2013, 10:35 PM
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Join Date: May 2012
Location: Outside of Onoway
Posts: 821
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Sounds great! I will try it for sure! You must add this to the sticky!
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IT'S COMING RIGHT FOR US!!!!!!!
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09-13-2013, 11:40 PM
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Join Date: Nov 2007
Location: Central AB
Posts: 750
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Sounds tasty
Sounds good, but are you sure you used 50ml liquid smoke? I would have expected maybe 5 drops?
Gonna make some burgers up tomorrow with the new grinder
i bought at Princess Auto. I want to use up a couple of the roasts I still have left.
Thanks for the ideas.
kidd
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09-14-2013, 06:11 AM
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Join Date: Feb 2011
Posts: 2,345
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50ml was just a guess
But now thinking about it, it wa probably less
But way more then 5 or 6 drops
I just turned the bottle upside down an shook it a few times
Probably 2 or 3 tablespoons
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09-14-2013, 05:59 PM
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Join Date: May 2007
Location: Alberta
Posts: 2,580
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choices
I have never understood why folks want to make wildgame taste like it isn't wild game? FS
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09-14-2013, 06:28 PM
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Join Date: Mar 2011
Location: Spruce Grove
Posts: 96
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not sure if it sounds like it taste's like wild game but sounds pretty damn good to me. I'm going to try, will likely skip gr beef.
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09-14-2013, 06:35 PM
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Join Date: Sep 2007
Location: Edmonton
Posts: 1,422
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Sounds terrific.
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09-14-2013, 07:28 PM
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Join Date: Feb 2011
Posts: 2,345
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Quote:
Originally Posted by Faststeel
I have never understood why folks want to make wildgame taste like it isn't wild game? FS
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Each to there own.... But if someone loves to be outdoors, and likes to hunt, or new to it and isn't as use to the more flavourful taste of fresh organic meat as some others. Or if its a old animal that's rutting hard, or you didn't make that perfect shoot, and it runs for 400 yards, they don't taste as good sometimes.
I would rather try different things and keep it interesting, then having a animal go to waste.
I eat lots of wild game every way you could think of, I had a fresh mountain oyster cooked over a open flame, with only a little salt, how bout you? 90% of the red meat I eat, is animals I've shot . So I like to change things up.
This just happened to be the best burgers I've ever made, they tasted good and don't fall apart, thought the good people of AlbertaOutDoorsMen might like to try too ...
But thanks
Sorry that's my rant for the day
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09-15-2013, 12:07 PM
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Join Date: Mar 2009
Location: Strathmore, Alberta
Posts: 461
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That sounds AWESOME. I am stealing that recipe!!!!!!
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09-15-2013, 12:21 PM
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Gone Hunting
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Join Date: May 2007
Location: Between Bodo and a hard place
Posts: 20,168
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I missed the part about disguising game meat, but this looks like a kickass recipe. I'll be trying it out. Thanks.
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I'm not lying!!! You are just experiencing it differently.
It isn't a question of who will allow me, but who will stop me.. Ayn Rand
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09-15-2013, 12:26 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,610
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Quote:
Originally Posted by MWD 800
That sounds AWESOME. I am stealing that recipe!!!!!!
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Cant steal it cuz I got it...
Thanks for this as our weather is in favor to BBQ until late January
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09-15-2013, 12:59 PM
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Join Date: May 2010
Location: edmonton
Posts: 3,851
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You forgot to stuff a piece of cheddar in the middle
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09-15-2013, 01:03 PM
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Join Date: May 2010
Location: edmonton
Posts: 3,851
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You forgot to stuff a piece of cheddar in the middle
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09-15-2013, 01:13 PM
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Join Date: Sep 2012
Posts: 1,267
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Thanks for the recipe!
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09-15-2013, 07:42 PM
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Join Date: Feb 2011
Posts: 2,345
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Quote:
Originally Posted by fishtank
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I've tried the cheese in the middle,
Graded, cubes, or a big peace and form the meat around it
I find it holds in to much greese
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06-23-2017, 10:31 AM
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Join Date: Feb 2011
Posts: 2,345
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Bump for summer
Making a batch today
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.....Only here for buy n sell....
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06-23-2017, 02:25 PM
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Moderator
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Join Date: Jul 2008
Location: A bit North o' Center...
Posts: 11,151
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Oh, nice! Thanks for the bump.
I'm inspired.
And motivated... To fill the freezer.
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06-23-2017, 02:46 PM
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Join Date: Feb 2011
Posts: 2,345
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Edit
I crush the stovetop stuffing to a powder with a rolling pin
Before mixing, the patty stays together better & better consistently
__________________
.....Only here for buy n sell....
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06-23-2017, 04:36 PM
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Join Date: Jul 2008
Location: Calgary
Posts: 608
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Quote:
Originally Posted by Faststeel
I have never understood why folks want to make wildgame taste like it isn't wild game? FS
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Each to there own. You don't have eat it
Last edited by newdrenalin; 06-23-2017 at 04:38 PM.
Reason: too old
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06-23-2017, 05:07 PM
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Join Date: Mar 2009
Location: Edmonton
Posts: 9,677
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BBQ Elk burgers the other night. MMMMM.
Onion soup mix, couple eggs, some BBQ sauce, package of your favorite flavor croutons mashed to crumbs. Seasonings. Form and cook. Monterrey Jack cheese, lettuce and a yum yum sliced pickle with you favorite condiments. MMMM. Butcher ground it with pork already so they are moist.
Want to try some bacon in the mix next time.
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06-24-2017, 08:49 AM
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Join Date: Oct 2007
Posts: 592
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Quote:
Originally Posted by backpackhunter
i've tried the cheese in the middle,
graded, cubes, or a big peace and form the meat around it
i find it holds in to much greese
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dang!
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06-24-2017, 09:54 AM
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Join Date: Dec 2007
Location: Calgary, AB
Posts: 457
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I like to keep it simple with my week burgers. Avacado oil, salt pepper, garlic powder and worshestershire sauce... I think if you or egg in it's more of a meatloaf not a burger.
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06-24-2017, 10:18 AM
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Join Date: May 2007
Posts: 15,847
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Making these for lunch. Thanks! :-)
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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06-24-2017, 12:39 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,464
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As soon as I read egg, it's lost me. I like meatloaf if done well, but not for a hamburger.
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06-26-2017, 10:51 PM
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Join Date: Apr 2017
Posts: 28
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venison recipe
Sounds awesome.
I agree, we as well eat a lot of wild game and properly cleaned and seasoned it is awesome. In fact had the neighbors over for supper and venison came up. Didn't like it and could never get it past the lips. As they went for seconds I thanked the hunting gods. lol
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06-27-2017, 06:19 PM
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Join Date: Nov 2008
Posts: 11,371
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Quote:
Originally Posted by sns2
As soon as I read egg, it's lost me. I like meatloaf if done well, but not for a hamburger.
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You won't eat raw egg?
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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